Exactly as printed, 1907
INGREDIENTS for 8 custards.-1 pint of milk, 3 eggs, 3 oz. of loaf sugar, 3 laurel-leaves, or the rind of 1/2 lemon, or a few drops of essence of vanilla, 1 tablespoonful of brandy. AVERAGE COST, 9d.
Put the milk into a lined saucepan, with the sugar and whichever of the above flavourings may be preferred (the lemonrind flavours custards most deliciously), and let the milk steep by the side of the fire until it is well flavoured. Bring it to the point of boiling, then strain it into a basin; whisk the eggs well, and, when the milk has cooled a little, stir in the eggs, and strain this mixture into a jug. Place this jug in a saucepan of boiling water over the fire; keep stirring the custard one way until it thickens; but on no account allow it to reach the boiling point, as it will instantly curdle and be full of lumps.
CUSTARD PUDDING. ready Take it off the fire, stir in the brandy, and when this is well mixed with the custard, pour it into glasses, which should be rather more than three-parts full; grate a little nutmeg over the top, and the dish is ready for table. To make custards richer, ducks' eggs should be used, when obtainable; they add very much to the flavour and richness, and so many are not required as of the ordinary eggs, 2 ducks' eggs to the pint of milk making a delicious custard.
CUSTARDS IN GLASSES.
When desired extremely rich and good, cream should be substituted for the milk, and double the quantity of eggs used to those mentioned, omitting the whites.
TIME- hour to infuse the lemon-rind, about 10 minutes to stir the custard.
SEASONABLE at any time.
Mrs. Beeton's All About Cookery, 1907. Public domain; transcription unaltered.